Tack record in the Alcohol Inventory effortlessly

Aug 6th, 2022
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How to Tack record in the Alcohol Inventory

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today i'm going to show you the best way to count your open liquor bottles when taking inventory as well as the worst way to do it because if you're doing it the worst way your counts and cost percentages are going to be way off all right how's it going today i'm dave allred the real bar man here from varpatrol.net therealbarman.com for those of you who don't know me yet when it comes to inventory well i'm sort of a big deal no i'm just kidding of course but i have been in the industry for more than 30 years now i've been running bar patrol my bar inventory business for the past 11 years and i've counted thousands of inventories myself and i've helped hundreds of bars master their inventory and lower their poor cost percentage by a large margin so one of the things that people want to know most when it comes to bar inventory is how do you count the open liquor bottles and get an accurate reading well there are a couple of options and you might already know about them but let me show y...

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Calculate bar inventory usage each month by first adding the starting inventory to the materials purchased throughout the month. Then subtract that from your ending inventory. This gives you an accurate representation of the amount of inventory you are using.
The inventory ratio that I recommend for optimal inventory is 15%. So if your sales were $75,000, you should have about $11,000 – $11,500 of inventory on-hand. In this case, that would mean you would need to cut your inventory by about $3,500 – $4,000, which is a big difference.
Liquor inventory can be taken by following these steps: Use a spreadsheet or inventory software. ... Start at the front bar. ... Record other places where you keep alcohol. ... Note how much liquid is in each bottle. ... Add up your totals.
You keep track for each party. If a party gets a round you log that on their tab. Each party's tab is kept separately and marked, in some way, as to whose is whose.
Inventory management helps restaurants keep the right amount of food and ingredients on hand so they have enough stock to serve all customers but also avoid spoilage and loss. Restaurants are more likely to find long-term success if they practice effective inventory management.
The easiest and most commonly used method for calculating bar inventory is to visually note how much liquid is in each bottle, separating it into tenths. Look at where the line of liquid stops and estimate how full the bottle is by tenths (half full=0.5, a third full (0.3), etc.).
How do you calculate bar inventory? The easiest and most commonly used method for calculating bar inventory is to visually note how much liquid is in each bottle, separating it into tenths. Look at where the line of liquid stops and estimate how full the bottle is by tenths (half full=0.5, a third full (0.3), etc.).
Never Run Out of Stock Luckily, a bar inventory management system helps monitor it all. It sets up par levels and alerts you when items are running low so you can take action immediately.
Measuring and counting your inventory on a regular basis enables you to make smarter ordering and stock keeping decisions. As a result, you'll always have the right amount of beverages at the right time. This, in turn, leads to happier patrons. Proper bar inventory control also keeps your business healthy and in check.
Fundamentally, taking bar inventory is the process of counting everything you have in stock twice. Then you use those numbers to calculate how much product you used during that time, which is your inventory usage. That number, in turn, allows you to calculate a whole host of other useful metrics.

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